Myatt’s Fields extends Monmouth partnership

Ready-to-serve cocktail brand Myatt’s Fields has renewed its partnership with London-based coffee roaster Monmouth.

Myatt’s uses Monmouth’s hand-pulled espresso coffee in its bottled Espresso Martini, which is also blended with vodka and coffee liqueur.

The 500ml bottled cocktail has an ABV of 20% and retails for £25 (US$32).

Clemency Penn, co-founder of Myatt’s Fields Cocktails, said: “When Dick Bradsell created the Espresso Martini, he used hand-pulled espresso – not cold brew, and certainly not filter.

“We know we are dealing with the best known of all of the contemporary classics, and it has to be right. Ingredients are everything, so partnering with Monmouth, whose coffee is legendary, has always been our dream choice. We’re ecstatic to renew for another year.”

Monmouth’s coffee is also an ingredient in Myatt’s Fields’ Espresso Daiquiri, which the brand collaborated on with department store Fortnum & Mason.

Penn added: “Monmouth Coffee are pioneers of the fair trade movement in the UK. Their sustainable approach to sourcing was one of the key factors in why we wanted to work with them. They have helped us select four coffee farms that grow the very best beans for the Espresso Martini, which needs low acidity and the deepest of flavour.”

In addition to the Espresso Martini, Myatt’s Field produces ready-to-serve bottled cocktails such as a Negroni, Pisco Martini, Manhattan, Baby Otis and Rum Old Fashioned.

It also created a chocolate-cherry cocktail with Fortnum & Mason, using Fortnum’s dark chocolate griottes that are made with Kentish morello cherries steeped in brandy for a minimum of three years.

The brand launched in 2017.

Last year, The Spirits Business looked into coffee and cocktails, and how the combination is bartending’s perfect match.